Pollock with lemon, sorrel, capers; kale; roasted tomatoes


Pollock is a favorite with both of us, and the micro sorrel which I found at the Greenmarket a few minutes after walking away with the fillet became a star when I combined the two.  My sighting the little greens was especially lucky because I did not have any chives at home, and it was that fine little allium which I had worked with in preparing this dish before.

  • one 15-ounce pollock fillet from P.E. & D.D. Seafood in the Union Square Greenmarket, split into two pieces, seasoned on both sides with salt and pepper, placed in a buttered copper au gratin pan, spread with a mixture of soft butter, zest from what may have been a Frost Lisbon Lemon, grown locally by Fantastic Gardens of Long Island, and some micro sorrel greens from Windfall Farms, baked 12 to 15 minutes at 350º, removed to 2 plates, spread with the cooking juices, sprinkled with a small number of salted capers which had been rinsed, drained, dried, and briefly heated in a little hot olive oil, the fillets finished with additional, fresh sorrel
  • purple winter kale from Tamarack Hollow Farm, wilted with olive oil in which one slightly-crushed Calabrian Rocambole garlic clove from Keith’s Farm had been allowed to heat until pungent
  • half a dozen Maine cherry ‘cocktail’ tomatoes from Whole Foods, slow-roasted along with a generous amount of dried Italian oregano from Buon Italia, olive oil, and two more garlic cloves, halved, from Keith Farm
  • the wine was an Oregon (Willamette Valley) white, Ponzi Pinot Gris Willamette Valley 2014
  • the music was several of quartets by David Matthews